Cumberland Sausage Ragu Casserole
Ingredients: onions, chili, garlic, smoked paprika, salt and pepper · 60 min cook time · 650kcal · $19.80
Ingredients
2pieces onions, 1piece chili, 2cloves garlic, 2teaspoons smoked paprika, 1pinch salt and pepper, 2tablespoons olive oil, 1piece butternut squash, 1can chickpeas, 1can butter beans, 4pieces tomatoes, 100ml barbecue sauce, 4pieces Cumberland sausages, 1sprig rosemary
Instructions
1. Quarter onions and place them dry into a pan to char. Slice chili and garlic, add smoked paprika, salt, pepper, and olive oil, and let sweat.
2. Chunk up the butternut squash, add it to the pan, and roast in the oven at 180 degrees Celsius for about half an hour.
3. Add chickpeas, butter beans, chopped tomatoes, water, and barbecue sauce to create the ragu base.
4. Unwind and join the sausages into a catherine wheel shape, secure with sharpened rosemary skewers, and place directly on bars over the casserole in the oven.
5. Bake in the oven for 40 minutes until crispy and cooked through.
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